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Crispy Orange Chicken


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  • 16 oz. Frozen Popcorn Chicken (about 4 Cups)
  • 1 Tbsp. Canola Oil
  • 2 Med. Carrots, thinly sliced
  • 1 Garlic Clove, minced
  • 1 1/2 Tsp. Grated Orange Peel
  • 1 C. Orange Juice
  • 1/3 C. Hoisin Sauce
  • 3 Tbsp. Sugar
  • 1/4 Tsp. Salt
  • 1/4 Tsp. Pepper
  • Dash Cayenne Pepper
  • Hot Cooked Rice



Step 1

Bake popcorn chicken according to package directions.
In a lg. skillet, heat oil over med-high heat. Add carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in orange peel, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring constantly.
Add chicken to skillet; toss to coat. Serve with rice.

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